Jammy Scones | Recipes

Jammy Scones

(48) Ratings:
Prep Time:
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Makes:12 scones

These delicious little scones made with strawberry jam are a perfect project to make with kids. Why not bake up a batch and plan a tea party?



3 ½ cups 875 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL granulated sugar
2 tbsp 30 mL baking powder
½ tsp 2 mL salt
2 tbsp 30 mL grated lemon zest
1 cup 250 mL Crisco® All Vegetable Shortening, cold, cut into small pieces
1 cup plus 1 tbsp 265 mL cold Carnation® Fat Free Evaporated Skim Milk
2 eggs
1 jar 250 mL Smucker’s® Pure Strawberry Jam


1 cup 250 mL icing sugar
2 tbsp 30 mL lemon juice


  1. Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper.
  2. Scones: Combine, in a large bowl, flour, sugar, baking powder and salt. Add lemon zest. Cut in shortening with pastry blender or fingers until mixture resembles coarse crumbs.
  3. Combine, in a medium bowl, milk and eggs. Add to flour mixture. Gather together into a ball and knead everything gently together. Do not over mix.
  4. Pat, on a lightly floured surface, dough out until it is approximately ¾” (2 cm) thick. Cut into 2” (5 cm) rounds. Gather up scraps and repeat with remaining dough.
  5. Place on prepared baking sheet. Press centres down gently with a tablespoon to make a depressed area to hold the jam. Spoon 1 tbsp (15 ml) jam into centres.
  6. Bake in preheated oven, 16 minutes, until lightly golden.
  7. Glaze: Combine, in a small bowl, icing sugar and lemon juice. Drizzle over scones when they come out of the oven and then again 10 minutes later.

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